Recipes
179
Cheese soufflés
Preparation time: 60–65 minutes
Serves 8
Ingredients
20 g butter
30 g flour
200 ml hot milk
Salt
Freshly ground pepper
1 pinch of ground nutmeg
1 pinch of cayenne pepper1 pinch of
cayenne pepper
4 egg yolks
120 g grated cheese
4 egg whites
Breadcrumbs
2 tbsp grated Parmesan cheese
Accessories
Saucepan
8 ramekins
Universal tray
Method
Melt the butter in a saucepan and stir in
the flour (do not allow to brown). Stir in
the milk and simmer gently for approx.
5 minutes. Season with salt, pepper,
nutmeg and cayenne pepper.
Stir in the egg yolk a little at a time,
then add the cheese.
Whisk the egg whites until stiff and
carefully add to the cooled cheese
sauce.
Sprinkle the buttered ramekins with
breadcrumbs and fill them with the
soufflé mixture to within 1 cm of the
top. Sprinkle with Parmesan.
Place the ramekins on the universal tray
and bake in the preheated oven,
releasing the burst of steam
immediately.
Setting
Oven function: Moisture plus
Number/type of bursts of steam: 1
Temperature: 180–190 °C + pre-heating
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
after placing food in the oven
Duration: 20–25 minutes
Tip
Serve the soufflés immediately to
prevent them from collapsing.
